Lactose-Free Garden Egg Bites
Try our lactose-free egg bites, a protein-packed and deliciously satisfying breakfast option for those with lactose intolerance. These freezer-friendly bites are a perfect grab-and-go breakfast option perfect for meal prep.
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PREP TIME: 30 minutes
COOK TIME: 25 minutes
SERVINGS: 12
TOTAL TIME: 55 minutes
Ingredients
1/4 cup lactose-free milk
3/4 cup cheddar cheese
3/4 cup tomatoes, diced
6 medium eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon chives, optional
OPTIONAL ADD-INS: crumbled bacon, diced onions and mushrooms, chopped spinach, and other veggies.
Notes
Source of recipe: Tennessee Technological University Dietetic students
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Instructions
Preheat oven to 350°F.
Grease muffin tin with butter or cooking spray.
In a mixing bowl, combine eggs, milk, salt, pepper, garlic powder, and onion powder.
In each muffin hole, add 1 tablespoon diced tomatoes and chives (and 1 tablespoon each of any additional add-ins) and a sprinkling of cheese.
Pour egg mixture into each muffin hole, about halfway full.
Bake for 20 minutes. If not fully cooked, cook 2 more minutes at a time until finished. Enjoy!
FREEZE: Let cool and place in airtight container or plastic zip bag and place in freezer. REHEAT: Microwave for 20-30 seconds.